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2010 Vol. 24, No. 1
Published: 2010-01-01
Reviews
Basic Research
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Development Status of Turkey Industry
HUANG Rong;LIU Dunhua
DOI: 10.7506/rlyj1001-8123-201001001
Turkey industry has been rising in China in recent years. Because of the domestic current form of farming, the status of turkey production were introduced on the basis of an overview of turkey nutritional value. Highlighting the problems in the development of the turkey industry, and making the corresponding solutions.
2010 Vol. 24 (1): 3-4 [
Abstract
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141
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全文
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321
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5
The Name of Beef Cattle Cuts in Our Country
SUN Xiaoming;WU Bin;LI Haipeng;ZHANG Songshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201001002
In order to understand the usage frequency of name of beef cattle cuts in our country , to promote the further development of the beef industry ,the name of cuts used in partial beef cattle slaughtering and processing companies were investigated and analysed, found some problem in the usage of name of beef cattle cuts and provided some advice.
2010 Vol. 24 (1): 5-7 [
Abstract
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131
)
全文
(
259
)
8
The Quality and Safety Control of Food in China and Abroad
FAN Xiaoxiang
DOI: 10.7506/rlyj1001-8123-201001003
The status quo of quality and safety control of food processed product have been compared and discussed home and abroad in the paper. Through the comparison, questions and differences have been discovered in China. The references can be offered for the construction of Chinese food quality and safety control system.
2010 Vol. 24 (1): 8-11 [
Abstract
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140
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全文
(
232
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Basic Research
12
Research on Fatty Acids in Mutton
LUO Jianxue
DOI: 10.7506/rlyj1001-8123-201001004
This article focuses on the nutritional value of fatty acids in mutton and its impact on quality of lamb to explain various factors affecting the fatty acids in mutton and fatty acid research methods, and further research directions proposed by fatty acids.
2010 Vol. 24 (1): 12-15 [
Abstract
] (
157
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全文
(
224
)
16
Research Progress About Collagen
WANG Lina;HUANG Suzhen
DOI: 10.7506/rlyj1001-8123-201001005
This paper is mainly introduce the development,the characterize and the distill method of collagen. We make a detail introduction to the source of collagen.
2010 Vol. 24 (1): 16-22 [
Abstract
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143
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全文
(
40
)
Processing Technology
23
Reorganization of Meat Poducts
SHANG Zuping
DOI: 10.7506/rlyj1001-8123-201001006
In the meat product slaughtering and processing will produce the massive meats sideline product, such as from picking out the bone hashed meat,or the meat dregs and so on,it not only creates the heavy economic loss to the enterprise, sometimes also causes the pollution to the environment, because of wrong process or cannot process in timel. Nowadays, this aspect's research mainly concentrates on the reorganization, namely, the sideline product which will produce in the processing process through to join the bond. In the article summarized the meats sideline product use research technique is socalled the reorganization meat, and has explained the reorganization meat meaning, the mechanism and the research development and so on.
2010 Vol. 24 (1): 23-25 [
Abstract
] (
127
)
全文
(
223
)
26
Processing Technology of Ketchup Beef Jerky
BI Haidan
DOI: 10.7506/rlyj1001-8123-201001007
Building on the traditional beef jerky, the new product was developed with high nutritional value and fresh flavor--tomatoes beef jerky. By single factor and orthogonal experiment, the optimum technological formula was determined:fresh beef 100g, tomato ketchup 20g, salt 1g, white suger 9g, drywhite 50g.
2010 Vol. 24 (1): 26-29 [
Abstract
] (
156
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全文
(
242
)
30
Development of Microwave Puffed Pork Products
ZHANG Lili;LI Xingwu
DOI: 10.7506/rlyj1001-8123-201001008
Puffed food is instant convenience, taste soft, natural harmony, crisp and delicious, so it is very popular. This article describes the current status quo of the puffed food, and we plan to use pork, grain as raw material to develop puffed food. This food is better in the nutritional composition, color, flavor and taste. We hope that we can research microwave puffed pork snack foods to enhance the added value of pork.
2010 Vol. 24 (1): 30-33 [
Abstract
] (
118
)
全文
(
225
)
34
Process of Extracting Collagen from Bone by Compund-enzyme Stepping Hydrolysis
HU Junjing;LIU Jingsheng;ZHANG Dali;CAI Dan;ZHENG Mingzhu
DOI: 10.7506/rlyj1001-8123-201001009
With initial hydrolysis product of bone collagen as the research object and the degree of hydrolysis as the determining index, the course of the depth-hydrolysis was detected by the formol titration method. Enzymatic hydrolysis conditions of neutral protease and flavor protease were determined by analyzing the effects on the degree of hydrolysis. Orthogonal experimental results showed that the optimum conditions were as follows: material ratio of 1:750, initiative pH value of 6.5, hydrolysis 3h by neutral protease and then hydrolysis 2h by flavor protease. The degree of hydrolysis can attain 63.6% under these conditions.
2010 Vol. 24 (1): 34-36 [
Abstract
] (
154
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全文
(
203
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37
Development and Utilization of Bones from By-products of Slaughtered Animals
ZHAO Dianbo;CHEN Xi;BAI Yanhong;ZHANG Xiaoyan
DOI: 10.7506/rlyj1001-8123-201001010
The nutrition value of bones obtained from by-products of slaughtered animals was introduced. Status quo of development and utilization of bones at home and abroad was summarized. The multiple utilization of whole bones and extractors of bones was discussed in detail. Besides, the prospect of application and extension of the bone products was forecasted.
2010 Vol. 24 (1): 37-40 [
Abstract
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122
)
全文
(
222
)
Quality and Safety
41
Harm and Control on Biogenic Amines of Fermented Meat Products
YU Changqing;YAO Di;MAN Yonggang;WANG Changyuan
DOI: 10.7506/rlyj1001-8123-201001011
Biogenic amines of fermented meat products mainly arises from free amino acid by microorganisms decarboxylase. Biogenic amines species is complex and easy to produce toxicity in the human body. The article reviewes characteristics and toxicity of biogenic amines, produced biogenic amines microorganism species and controlling factors of biogenic amines in fermented meat products(controlling of raw meat, good fermentation agent development, and controlling of production process conditions).The aim is to control the content of the biogenic amine in fermented meat products,ensure the fermented meet safety.
2010 Vol. 24 (1): 41-45 [
Abstract
] (
142
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全文
(
33
)
46
Hot and Chilled Meat Shelf-life of Yanbian Yellow Cattle
LIU Xiaoxiao;HUA Jingzhong;LI Shujin;PING Yuxin;LIANG Chengyun
DOI: 10.7506/rlyj1001-8123-201001012
The trial will Yanbian cattle outside the ridge and hip muscles in two parts of hot meat and 3±1℃ row of acid under the conditions of chilled meat for 24h tray packaging, placed in 3 ± 1℃ in storage freezers. Through the pH value, TVB-N values, the surface color, the total number of colonies as an evaluation index to study the Yanbian cattle the shelf life of hot and chilled meat. The results showed that: after 3± 1℃ row of 24h compared with the shelf life of fresh meat shelf life of fresh meat to extend the period of hot 3-4d, in order to ensure meat quality, and Yanbian cattle outside the ridge and hip muscles in the heat of fresh meat and chilled meat shelf life of not more than 4d and 8d is appropriate.
2010 Vol. 24 (1): 46-50 [
Abstract
] (
133
)
全文
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163
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51
Preservation Technology of Chicken
DENG Yuanxi;MA Long;XU Hui;ZHANG Bin
DOI: 10.7506/rlyj1001-8123-201001013
The methods，theories and characteristics of the preservation technology of chicken are discussed.Research progresses of chicken are reviewed in this paper, and the hurdle technology of chicken preservation is put forward for chicken preservation.
2010 Vol. 24 (1): 51-54 [
Abstract
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128
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全文
(
221
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55
Research Progress of Cholesterol-removing Technology in Food
LI Hong
DOI: 10.7506/rlyj1001-8123-201001014
Exploiting low-cholesterol food to ensure people’s diet health has becoming a hot research in today’s food processing industry. This article reviewed the physical method、chemistry method and biology method of cholesterol lowing or removing. But mainly introduced those method that researched a lot and that have a great exploiting prospect, such as supercritical fluid extraction，β-cyclodextrin embed and cholesterol oxidase oxidation.
2010 Vol. 24 (1): 55-58 [
Abstract
] (
135
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全文
(
189
)
College Forum
59
Safety in Food Supply Chain(1) The Relationship of Food Supply Chain and Food Safety
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201001015
The food supply chain refers to sequence from primary production to consumption link. It relates to the production，processing，distribution，storage and consumption of foods and their accessories. Food safety refers to that there are not adverse reactions under the prescribed manner and amount with long-term consumption. This article summarized food safety and food supply chain. The quality safety issues and monitoring of food safety are also summarized. It can provide some comments and suggestions for establishing safe and reliable food security system.
2010 Vol. 24 (1): 59-64 [
Abstract
] (
122
)
全文
(
42
)
65
Thickening and Gelling Agents for Food Processing(IV) Hydrophilic Colloid from Microbial Metabolism
LIU Qian
DOI: 10.7506/rlyj1001-8123-201001016
This passage introduced the construction, characteristic and application in food industry of hydrophilic colloid which form microbial metabolism, included Xanthan gum, Gellan gum, Pullulan, Polysaccharide condensation and Dextran. And also expound the development tendency of these hydrophilic colloid.
2010 Vol. 24 (1): 65-71 [
Abstract
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115
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全文
(
36
)
Reviews
72
Lipases and Its Application in Food Industry
WANG Ting;QIN Gang
DOI: 10.7506/rlyj1001-8123-201001017
Lipases (triacylglycerol acylhydrolases, EC 3.1.1.3) occur widely in nature. It catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases are commercially significant, this article discusses the source, structure, character and preparative method, the applications of lipases in food industry are discussed too.
2010 Vol. 24 (1): 72-74 [
Abstract
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123
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全文
(
210
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75
The Applications of Vacuum Freeze-drying Technology on Food
WU Xinying;LI Yujin;GUO Yuhua;LI Yinta
DOI: 10.7506/rlyj1001-8123-201001018
The main advantage of food vacuum freeze-drying technique is keeping the color，smell，taste, quality and the shape of the food. It can maintain maximum the nutrients, such as vitamins, protein etc. And it has a good rehydration, which can save a long time at the room temperature. Vacuum freeze-drying food has been widely used in convenience food, prepared food and so on.Vacuum freeze-drying technique is a high technological content and widly used technology.The products with green, convenient and healthy character, are more and more in people's graces. The pater introduced the principle of the vacuum freezy-drying technology，the technology process and operation points,the character,the applications and present situation at home and abroad and its development trend．
2010 Vol. 24 (1): 75-78 [
Abstract
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153
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全文
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330
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79
The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein
QU Nan;ZENG Mingyong;DONG Shiyuan
DOI: 10.7506/rlyj1001-8123-201001019
extract myofibrillar proteins from tilapia. add 10％of trehalose in the protein before being frozen.The effects of trehalose on the protein freezing denaturation of frozen tilapia myofibrillar proteins during the storage at low temperature were studied. In this paper, by using salt-solubility of myofibrillar protein, Ca2 +-ATPase activity and the content of –SH as an parameter. Meanwhile, add 10％of trehalose in tilapia surimi, study the effect of trehalose on the surimi by using the parameter of gel strength, water retention, elasticity, chewiness. The results showed that the additive of trehalose could prevent the protein freeze denaturation ln tilapia surimi during the frozen storage and improve the quality of the surimi.
2010 Vol. 24 (1): 79-82 [
Abstract
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133
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全文
(
311
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International Exchange
83
Effective Implementation HACCP for Meat Safety
LIU Xingyong;ZHU Renjun
DOI: 10.7506/rlyj1001-8123-201001020
Food safety now faced with enormous challenges, HACCP system considered as the most effective food safety system be introduced in food production , but the HACCP system in the enterprise was not effective application, with the result that food safety problem still serious, the hazards was not reduced effective to achieve an acceptable level. This paper analyzes the HACCP system in meat industries why can not effectively operation and the easy appears hazards in food chain, and establish prevent measures. Analysis from the interaction and relationship between the various steps of HACCP system, obtain that meat safety require both the internal and external efforts, should implementation the HACCP concept and cultivate the enterprises and employees HACCP awareness.
2010 Vol. 24 (1): 83-90 [
Abstract
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114
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全文
(
35
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